Glazed Lemon Cakes

READY IN: 35mins
Recipe by AmyFromSD

This is a recipe from Everyday Food with a few tips from making them several times. The original recipe yielded 6 jumbo sized cupcakes but I've always made a dozen standard size cupcakes. They get rave reviews and are perfect for baby showers and other parties. I have made the cakes ahead of time, frozen them, thawed them out the night before the party and then glazed them the day of so the glaze stays nice. I think they taste best with Meyer lemons, but they are great with any type of lemon really. I have always used the yogurt becuase I usually have it on hand and not buttermilk. I bet it would be just as yummy with the buttermilk.

Top Review by Zahra's Kitchen

Maybe I did something wrong but the cupcakes tasted sort of 'cheesy'...because of the yogurt I'm guessing. Also the glaze was a bit too lemony for me. The cupcakes were nice and soft though. Very fluffy and light. If I make them again, I'll probably sub milk for the yogurt and use less lemon juice in the glaze (or none at all). Update: The day after I made the cupcakes, they tasted much better! I would still decrease the amount of lemon juice in the glaze - a bit too strong for me and they had a slight 'cheesy' taste but I guess these get better with age cause I liked them a lot more the next day. Thanks for the recipe :)

Ingredients Nutrition


  1. Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
  2. With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
  3. Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
  4. Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.

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